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FareShare Gazette -- September 2005 Recipes

FareShare Gazette -- September 2005 Recipes comes together with Olive Oil, Garlic Minced, Garbanzo Beans, Chicken Broth Defatted, and Seasoned Bread Crumbs. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 3 clove
• 2 tbsp
• 2 cup
• 5 cup
• 1/3 cup
• 4 slice

Method (preview)

1. 1

   Add the rosemary sprigs and the garlic and cook for one minute.

2. 2

   Add the garbanzo beans (chick peas, ceci) and the broth and season with freshly ground black pepper.

3. 3

   Bring the soup to a boil, reduce heat, cover and simmer for one hour.

4. 4

   In a separate medium saucepan over medium heat, heat two tablespoonfuls oil and add the escarole a handful at a time, stirring and saut�ing, adding more when the escarole in the pan just beings to wilt.

5. 5

   When all the escarole is added, remove about 1/4 of the chickpea broth and add to the escarole.

6. 6

   Cover the escarole and cook, stirring occasionally, for ten minutes or until fully wilted.

7. 7

   Using a slotted spoon, remove 1/2 to 3/4 cup of the chickpeas and mash well with a fork or using a processor, process to a coarse pur�e.

8. 8

   Add the pur�ed chickpeas and the cooked escarole to the soup, stirring to blend.

9. 9

   Heat through and garnish with sun-dried tomatoes.

10. 10

    Serve with freshly grated Parmesan cheese and a crusty Italian bread for dunking.

11. 11

    Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with non-stick cooking spray.

12. 12

    Coat the chicken completely with the bread crumbs.

13. 13

    Place in the baking dish and bake for 15 minutes.

14. 14

    Remove from the oven, top with the cheese, and pour the wine evenly over the top.

15. 15

    Bake for 15 minutes, or until no pink remains in the chicken and the cheese is bubbly and golden.